JBF Culinary Lab: Beef Breakdown
In Partnership with Chefs Collaborative
Mon, February 09, 2015
11:00 AM
Fleisher’s Red Hook
Click here to book.
The JBF Culinary Labs, in partnership with Chefs Collaborative, are a new initiative offering culinary professionals the chance to develop a better understanding of the local, national, and global food systems, explore more sustainable ingredients and new preparations, and grow their network within America’s culinary industry. The topics of our labs are chosen to complement the Foundation’s work at its annual Food Conference which highlights the most pressing issues facing our country’s food system today.
The JBF Culinary Lab: Beef Breakdown will take place at Fleisher’s Red Hook in the Liberty Warehouse building at Pier 41 in Brooklyn. This exclusive event will include an in-depth Q&A with a local beef producer, a carcass breakdown demo, and a tasting.
At this event, you will learn how to evaluate a side of beef, basic butchery, ideas for unfamiliar cuts, menu planning tips and tricks, and more.
This event is free for Professional Members of the James Beard Foundation and Chefs Collaborative members. Contact us to obtain your exclusive member discount code.
Click here to RSVP.
Related Info
James Beard Foundation events permit guests age 21 and older.
The JBF Culinary Labs are a new series offering Professional Members experiential learning opportunities to increase their understanding of sustainability and food-systems issues for immediate and practical application. A series of expert-led, interactive workshops will take culinarians behind-the-scenes to explore the system on our plates.
The topics of our labs are chosen to complement the Foundation’s work at its annual Food Conference, which highlights the most pressing issues facing our country’s food system today. Through participation, professionals will acquire new insights about agriculture production, certification, aggregation and distribution, policy, and health, and will expand their networks within America’s culinary industry.
Not a professional member of the James Beard Foundation? Find out more at jamesbeard.org/professional.
Not a member of Chefs Collaborative? Find out more at chefscollaborative.org/join-us/.